1. Trim any visible fat from the chicken breasts and slice them into
four 4-ounce servings. Place the chicken between two sheets of wax
paper or plastic wrap. Pound with the bottom of a pan or rolling pin
until the meat is 1/4- to 1/2-inch thick. You can also find these in the supermarket, saving you extra time.

2. Prepare three pie plates or flat-bottomed bowls and place the
flour, egg whites, and Parmesan in each respectively. Toss the
dried herbs in with the cheese. Working with one piece of chicken
at a time, dip the meat into the flour, then the egg white, and
finally the cheese. Shake off any excess egg white before coating
with the cheese. It is best to use one hand for the dry coatings
and one for the wet to avoid clumping the batter. Remember to season the flour too to enhance the flavor

3. Spray a nonstick skillet with nonstick cooking spray and place
over moderate heat. Saute the chicken until cooked through, 5 to
6 minutes per side.

4. While the chicken is cooking, combine the tomato and basil in a
small bowl. In a separate bowl, combine the lemon juice and pepper.
Slowly whisk in the oil, then pour the mixture over the tomatoes.

5. To serve, toss the greens with the tomato and dressing and divide
among four plates. Top with the chicken.